Mango Salsa

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When mangoes are at their peak ripeness, we immediately think of  Mango Salsa! It’s an effortless blend that’s brimming with flavor and textural diversity. Not only does it pair well with a wide variety of dishes, but it also shines as a standalone side dish. It’s particularly delicious when enjoyed with some crisp, salted tortilla chips!

Next, consider trying some of our other favorite fresh salsa recipes like this vibrant Strawberry Mango Salsa, the tropical Pineapple Salsa, and the hearty White Bean Salsa.

Overhead image of Mango Salsa

A Fresh, Easy, And Nutritious recipe

Delightfully fresh, effortless to prepare, and brimming with nutritional benefits – Mango Salsa is a personal favorite when it comes to snacks. It’s a delicious treat on its own, and it also serves as a superb fresh topping for grilled fish or chicken, infusing them with a tropical flair that is nothing short of incredible! The cherry on top is its simplicity– it doesn’t demand much time or expertise in the kitchen!

This recipe combines the sweetness of ripe mangoes and the creaminess of avocados with the crunch of red bell peppers and onions. Finely diced jalapeño peppers add a spicy kick, while a generous sprinkle of cilantro brings a refreshing touch. We dress the salsa with a mix of fresh lime juice and zest, extra virgin olive oil, and seasoning, infusing it with a tangy zestiness that ties all the flavors together beautifully.

It’s not just delicious, though. Mango Salsa brims with nutrition, packed with healthy fats from avocados, vitamins from mangoes and peppers, and a good dose of fiber.

Ingredient shot-- image of all the ingredients used in this recipe

Mango Salsa Ingredients

  • Mango: Look for ripe, sweet mangoes that yield slightly when pressed. Honey mangoes, with their intense sweetness and creamy texture, work especially well in this recipe.
  • Avocado: Choose avocados that are ripe but still firm. They should give slightly when gently squeezed but shouldn’t feel squishy. Overripe avocados may brown quickly and give the salsa a mushy texture. To dice an avocado, slice it lengthwise around the seed, twist to separate the halves, remove the seed, score the flesh in a crisscross pattern, and then scoop it out of the skin.
  • Red bell pepper: Red bell peppers are sweeter and less bitter than their green counterparts and add a nice crunch and vibrant color to the salsa. Remove the seeds and membranes before dicing to avoid any bitterness.
  • Jalapeño pepper: Depending on how much heat you like in your salsa, you can adjust the spiciness according to your preference. Removing the seeds and membranes gives you a milder flavor, while leaving them in will add more heat. Remember to use gloves when handling hot peppers to avoid skin irritation.
  • Red onion: Red onions have a mild, sweet flavor that works well in this salsa. Rinse diced onions under cold water to remove the sulfurous compounds that can give them a harsh taste.
  • Cilantro: This herb adds a refreshing, slightly citrusy flavor. Use both leaves and tender stems, which have a lot of flavor. If you’re one of the people who find cilantro to taste soapy, you can substitute it with flat-leaf parsley.
  • Lime: Fresh lime juice adds a tanginess that brightens up the salsa. It also helps keep the avocado from browning. The zest adds an extra layer of lime flavor. We love zesting the lime(s) with a microplane and then juicing with this citrus juicer
  • Extra virgin olive oil: This helps to meld the flavors together. Go for a high-quality one that has a flavor you enjoy since it will come through in the salsa.
  • Salt and pepper: These essential seasonings bring out the flavors of the other ingredients in this Mango Salsa. Start with a little and add more to taste.

Overhead image showing how to cut a mango

How to Pick The Perfect Mangoes

Picking the perfect mangoes for your salsa (or any other dish for that matter) is crucial because their flavor and texture can make or break your recipe. Here are some tips to help:

  • Appearance: Good mangoes usually have a full, plump appearance and a uniform shape. However, the color of the mango skin isn’t always a reliable indicator of ripeness because it can vary between different varieties. For some varieties, a reddish blush may develop as the fruit ripens, but this is not always the case.
  • Touch: One of the best ways to tell if a mango is ripe is to gently press it. A ripe mango will give slightly when pressed, similar to a ripe peach or avocado. If it’s hard, it’s not ripe yet. If it’s too soft or mushy, it may be overripe and not ideal for salsa.
  • Aroma: Ripe mangoes often have a fruity aroma at their stem end. If you can smell a sweet, fruity scent, it’s probably ripe and ready to eat.
  • Weight: Good mangoes are usually heavier than they look because they have a smaller seed and more flesh. If the mango feels light, it may not be ripe or juicy enough.
  • Avoid mangoes with visible damage: This includes bruising, cuts, and dark spots, which can indicate that the fruit is starting to spoil.

QUICK TIP

Remember, patience is key when dealing with mangoes. If you buy an unripe mango, leave it at room temperature for a few days to ripen. Storing them in a paper bag can speed up the ripening process. Once ripe, mangoes can be moved to the refrigerator to slow down ripening and can be kept there for about five days.

Process shots of Mango Salsa-- images of all the ingredients being combined and mixed together

How To Make Mango Salsa (Tips)

  1. Look for ripeness: The ripeness of both the mango and avocado is paramount to achieving peak flavor and the right texture. A ripe avocado should give a little under gentle pressure but should not feel mushy.
  2. Dice consistently: Similar-sized pieces of your ingredients is the key to getting the perfect texture for your salsa. By chopping the ingredients in consistent sizes, you’ll achieve a more balanced bite, and the flavors will meld together more effectively, creating a more congruent Mango Salsa.
  3. Customize the heat level: If you’re a fan of a spicier salsa, consider adding a bit more diced jalapeño and a dash more ground cumin. These will bring an additional layer of heat and complexity to your salsa. Conversely, if you have a more sensitive palate, you can reduce the amounts or even omit them entirely. Remember, this salsa is about catering to your personal taste preferences.
  4. Balance the flavors: Don’t forget to taste your salsa as you mix it. The lime juice should provide enough acidity to balance the sweetness of the mango and the creaminess of the avocado, but depending on the ripeness of your mango, you might need a bit more. Likewise, use enough salt to heighten the other flavors in the salsa. Start with a little, taste, and then adjust accordingly.
  5. Resting time: Allow the salsa to rest for about 10-15 minutes after mixing. This resting period will enable the flavors to meld and become more robust and well-rounded. The wait will be worth it!
  6. Use fresh ingredients: This might sound like a given, but using good and fresh ingredients can really make your salsa stand out. Fresh cilantro, ripe mangoes and avocados, and fresh lime juice can make a huge difference in taste.

Overhead image of a chip taking a dip in the recipe

How To Use Mango Salsa

Mango Salsa is a versatile condiment that can brighten a multitude of dishes with its vibrant flavors and textures. Here are some ways you can enjoy this salsa:

  • Chip dip: One of the classic ways to enjoy this salsa is by serving it with your favorite tortilla chips. It’s a great option for a flavorful snack or appetizer.
  • Topping for grilled meats or fish: The sweet, tangy, and slightly spicy flavors of the salsa pair excellently with the smoky notes of grilled meats. Whether it’s a grilled chicken or your favorite type of fish, a generous topping of this salsa can elevate your dish.
  • Accompaniment to salmon: Try making the salmon from this Mojo Salmon Bowls recipe and add a healthy spoonful of this salsa on top. The contrast of flavors creates a refreshing and satisfying meal.
  • Side dish at a BBQ: Mango Salsa adds a colorful, fresh side dish to your summer BBQ spread. Its bright, tropical flavors are perfect for the warm weather, and it’s so delicious that you might just find yourself eating it by the spoonful!
  • Taco filling: You can also use this salsa as a filling for your tacos. Its sweet and tangy flavor profile pairs well with the richness of the meat, creating a balanced and flavorful bite.
  • Salad mix-in: Add some pizzazz to a simple salad by mixing in some of this salsa. It can add a sweet and tangy element, as well as a beautiful pop of color.

STORAGE

Storing Mango Avocado Salsa

Due to its avocado content, this salsa is best consumed fresh. The lime juice delays, but doesn’t halt, avocado browning. If needed, store leftovers in an airtight container in the fridge and use within 1-2 days. For longer shelf life, add avocado just prior to serving.

Use Leftover Mangoes In These Recipes:

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Mango Salsa

5 from 3 votes
When mangoes are at their peak ripeness, we immediately think of  Mango Salsa! It's an effortless blend that's brimming with flavor and textural diversity. Not only does it pair well with a wide variety of dishes, but it also shines as a standalone side dish. It's particularly delicious when enjoyed with some crisp, salted tortilla chips!
Print Recipe

Mango Salsa

5 from 3 votes
When mangoes are at their peak ripeness, we immediately think of  Mango Salsa! It's an effortless blend that's brimming with flavor and textural diversity. Not only does it pair well with a wide variety of dishes, but it also shines as a standalone side dish. It's particularly delicious when enjoyed with some crisp, salted tortilla chips!
Course Appetizer, Side Dish
Cuisine American, Healthy, Vegan, Vegetarian
Keyword How to make mango salsa, mango salsa
Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 4 -6 servings
Chelsea Lords
Calories 177kcal

Ingredients

  • cups ripe diced mango (1-2 mangoes) (Note 1)
  • 1⅓ cups ripe diced avocado (1 large or 2 medium)
  • ½ cup finely diced red pepper (1 small pepper)
  • tablespoons finely diced jalapeño pepper (Note 2)
  • ¼ cup finely diced red onion
  • ¼ cup finely chopped cilantro (Note 3)
  • 3 tablespoons fresh lime juice, plus 1/2 tsp zest
  • tablespoons extra virgin olive oil
  • Fine sea salt and pepper
  • Optional: ¼ teaspoon ground cumin
  • Optional, for serving: tortilla chips

Instructions

  • PREP: Finely dice the mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aim for small, evenly sized pieces for a well-distributed salsa.
  • ASSEMBLE: Add prepared ingredients to a large bowl with the remaining ingredients. Season to taste (I add a scant ½ tsp salt and a pinch of pepper). Gently mix everything until well incorporated.
  • ADJUST: Taste the salsa and adjust the flavors to your liking. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
  • REST: Allow the salsa to rest for about 10-15 minutes before serving. This allows the flavors to meld.
  • SERVE: Give the salsa a quick toss before serving. If you'd like, serve with tortilla chips for dipping.
  • STORAGE: While the salsa is best enjoyed fresh, it can be stored in an airtight container in the refrigerator for up to one day (the avocado may start to brown after this). Stir well before enjoying leftovers.

Video

Recipe Notes

Note 1: Mango: A perfectly ripe mango really makes this salsa! They should be slightly soft to the touch, similar to a ripe peach. Here's how to cut a mango. We love yellow honey mangoes best in this salsa!
Note 2: Jalapeño pepper: To adjust the heat of the salsa, remove the seeds and ribs of the jalapeño for a milder flavor, or leave them in for a spicier kick. When handling jalapeños, it's a good idea to wear gloves to avoid contact with their natural oils, which can cause a burning sensation.
Note 3: Cilantro: For this recipe, you'll need about half of a bunch of cilantro, depending on its size. To prepare, hold the bunch and twist it to separate the leaves and tender stems. Use both the leaves and tender stems, finely chopped, to make a full 1/4 cup.

Nutrition Facts

Calories: 177kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 6mg | Potassium: 433mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1460IU | Vitamin C: 62mg | Calcium: 19mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




9 Comments

  1. This mango salsa was so delicious! I omitted the onions and jalapeno and served it with roasted pork tenderloin.

  2. 5 stars
    Made this to go with jerk chicken for a family get together, left out the cumin. Tasted lush, will definitely use this recipe with other dishes

  3. 5 stars
    Delicious!!!, I made for shrimp tacos and it was a hit, everybody loves , I shared with my friends

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